- Look back at pictures from 2010
- Psst! Chanel's new polish shades are $5 cheaper here
- The hottest make-out pics from 2010 TV
- Your favorite home accessory store of 2010
- The New Year's Eve bag to have!
- What's your gym's biggest shortcoming?
- Everything you need to know about champagne
- The power of a handwritten note
- Don't text while you drive, use these tips instead
- The best kid trends of the year
- Do your cats enjoy the snow?
- Your hottest of the hot celebrities
Posts for December 29th 2010
Although the traditional white clam chowder has origins in New England, the hearty soup is enjoyed throughout the entire United States — especially in San Francisco where it's commonly served in sourdough bread bowls. Since I grew up eating the hearty and creamy soup, I find it incredibly tasty and absolutely comforting. A combination of bacon, potatoes, clams, and milk, it's the perfect one-pot meal for a cold and stormy evening. A cream-based soup isn't the healthiest of dishes, but with a side of mixed greens, it makes for an informal celebratory meal. For my favorite recipe, keep reading.
Adapted from The New Basics by Sheila Lukins and Julee Russo
Classic Champagne Cocktail
1 small sugar cube
Several dashes of orange or Angostura bitters
Chilled dry champagne
3/4 ounce Armagnac or Cognac, optional
Twist of lemon or orange zest, for garnish
- Place the sugar cube in the bottom of a champagne flute glass and sprinkle the bitters on top.
- Fill the glass with champagne and float the Armagnac or Cognac on top, if using. Garnish with the twist and enjoy!
Makes 1 drink.
The final meal of the year deserves a spectacular finish. However, if you are having people over for dinner like I am, you won't want to waste away in the kitchen preparing an elaborate dessert at the last minute.
I recommend serving something special that must be made in advance — something like this triple chocolate cheesecake. It's rich, it's decadent, and it can be made up to two days ahead! Interested in the uncomplicated recipe? Keep reading.
From Donatella Cooks by Donatella Arpaia
8 ounces young soft pecorino cheese (it should be less than 3 years of age), diced into cubes
3 tablespoons hazelnuts, chopped and toasted
1 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves, chopped
Honey, for drizzling
Toasted bread, crostini, or crackers for serving
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the cheese with the nuts, red pepper flakes, and thyme leaves. Transfer the mixture to an oven-safe serving dish.
- Bake for 12-15 minute until the cheese is melted and bubbling and just starting to brown.
- Remove from the oven and drizzle with 1-2 tablespoons of honey. Serve with the bread, crostini, or crackers immediately.
Wondering what bubbly to enjoy on Friday when you ring in 2011? Then watch our video that has several delicious suggestions! We asked Jeff Porter, the wine director at Nancy Silverton and Mario Batali's restaurant, Osteria Mozza in Los Angeles, to share his picks for spectacular sparklers. To find out what they are, check out the video.
Today the U.S. Department of Agriculture announced a new nutrition labeling system for meat products. Starting on Jan. 1, 2012, 40 of the most common cuts of pork, poultry, beef, and lamb will list the typical nutrition facts. Calories, calories from fat, total fat, saturated fat, sodium, protein, cholesterol, and vitamins will be found on each cut of meat; if they are not readily listed, they will be available for consumers when purchasing. With the government's focus on fighting obesity, this law comes as no surprise. It's another way of informing carnivores about the meat they eat.
What do you think of the news? Do you read nutrition labels?
Hard as it is to believe, until recently I didn't own a standing mixer! While everyone else was talking about the color of their KitchenAid, I was at work with a good ol' hand mixer. Now I have the Breville 12-Speed stand mixer, which I positively love for its hands-off efficiency. But there are times when I reach for the hand mixer, simply because I can't be bothered to lug out its much heavier counterpart. Which do you prefer?